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Crock Pot Buffalo Chicken Pasta

There is no denying that I have been on a mission, for several years now, to find the perfect recipe that comes even remotely close to Red Robin’s Sante Fe Chicken Pasta, which unfortunately they replaced it with Southwest Chicken Pasta and there is absolutely no comparison between the two, I’d rather have the original Sante Fe Chicken Pasta.

Sante Fe Chicken Pasta had a great kick to it, a creamy alfredo sauce with chipolte peppers, sweet red and green peppers. slivers of sautéed red onion served over a bed of penne pasta and grilled chicken breast on top – YUMMY! Over the years I’ve tried several “Sante Fe” type recipes and they just don’t come close enough for me so, I keep trying.

When I found this recipe, Crock Pot Buffalo Chicken Pasta, on Pinterest through allthecooks.com; http://www.allthecooks.com/crockpot-buffalo-chicken-pasta.html. I did make just a few minor additions, I added sliced red, green and yellow peppers (half of each one) along with a small red onion slivered. I tossed it in about an hour before dinner was scheduled to be ready.

I knew this wasn’t going to taste like the Sante Fe Chicken Pasta I was craving but it sure did look delicious and I was hoping that the buffalo wing hot sauce would give it enough of a kick for me. I’m happy to say this recipe was quite delicious and easy to make. Go ahead, give it a try.

CROCK POT BUFFALO CHICKEN PASTA

What You’ll Need:

1 pound · Chicken breasts, bite-sized pieces

1 can · Cream of chicken soup

½ cup · Hot sauce, like for buffalo wings

1 ½ cup · Shredded mozzarella cheese

½ cup · Crumbled blue cheese

Sliced red, green and yellow peppers

Sliced red onion – thin

3 cup · Uncooked penne pasta

1 ½ cup · Sour cream

Directions:

Season chicken with salt and pepper and put in crock pot

Add soup and hot sauce and stir

Cook on low 4-6 hours or high 2-3 hours

About an hour before adding the cheeses and sour cream add your onion and peppers